Veggie burger: Throw on a veggie burger or portobello mushroom burger. Shrimp: Try grilled shrimp, shrimp kabobs, blackened shrimp, or Cajun shrimp. Grilled tofu: This grilled tofu is full of big flavor. Fish: Try grilled salmon, grilled halibut, grilled cod, grilled red snapper, or grilled tilapia. Grilled chicken: Go for grilled chicken or grilled chicken thighs.
Frequently asked questions
Why we love this recipe: This is our tried and true method for making veggie kabobs with the best vegetables and a simple seasoning blend. They come out tender and charred, the ideal grilled side dish for summer meal! We like serving them over cilantro lime rice alongside grilled tofu, grilled salmon, or grilled chicken.
Bell peppers, multi-colored for a beautiful look Red onion or white onion Zucchini or yellow squash, or a combination of both Mushrooms, either baby bella (cremini) or white button Cherry tomatoes or grape tomatoes
Chop the vegetables into relatively similar sizes. You’ll want them to be bite-sized for easy eating once they’re grilled to perfection. Keep in mind, they’ll shrink quite a bit once they’re cooked. If using wooden skewers, soak them while you’re chopping. You only need 15 to 20 minutes for soaking, which is about the time it will take to preheat the grill and chop. Or, use metal skewers! We purchased some metal skewers to save us from the soak. (Worth it.)
Smoked paprika is a smoky version of regular paprika you should be able to find at your local grocery: it really carries the flavor here!
BBQ sauce: try our homemade BBQ sauce Teriyaki: try homemade teriyaki sauce Miso sauce: this miso dressing would also taste incredible
Preheat a grill to medium high heat. That’s about 375 to 450 degrees. Chop and skewer the veggies and season. See the recipe below. Grill on the grates for 10 to 12 minutes. Cook until charred and tender, turning every few minutes.
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